Ginger Sandwich Cookies with Orange Buttercream

Tip: Don't make your cookies as big as mine, they grow like crazy while baking!

Ingredients:
½ cup butter, softened
¾ cup sugar
1 medium egg
¼ cup molasses

1½ cups unbleached all purpose flour
pinch salt
1½ tsp baking soda
1 tsp ground cinnamon

1 tsp ginger

Orange Buttercream
½ cup butter, softened
2½ – 3 cups powdered sugar
zest of 1 orange
2-3 Tbsp orange juice

Preheat oven to 350 degrees.

In a bowl, sift together flour, salt, baking soda and spices. Set aside.

In a bowl cream butter and sugar until light and fluffy. add egg and mix again. Add molasses and mix until well combined. Slowly add flour mixture until combined.

Wrap dough in plastic wrap. Chill dough for 10-15 minutes.

Scoop rounded balls of dough onto a parchment-lined cookie sheet. Press down slightly with your finger to flatten. 

Bake for 9-11 minutes. Let cool completely on a wire rack.

Prepare buttercream by creaming butter and zest, then adding in powdered sugar in ½ cup measurements. Thin out to desired consistency with orange juice. Mix until well combined and fluffy, scraping down sides as needed.

Once cookies are cooled, place a generous amount of buttercream on the bottom of half the cookies and top with the other half. Store in an airtight container for up to a few days.